Core apples leaving a l/2-inch plug at bottom to hold filling.
Scrape out seeds with point of corer, and enlarge holes to 1-inch diameter.
Peel apples, placing them into a large bowl.
Cover with cold water, and stir in lemon juice.
In a small bowl, mix together walnuts, honey, lemon rind, and 1/4 teaspoon cinnamon until blended.
Preheat oven to 450°F.
Divide pastry into 4 portions.
Roll out 1 portion large enough to cut evenly into a 7-inch square. (If apples are medium-large, you may need 8-inch squares.) Sprinkle square lightly with cinnamon.
Take an apple out of the water and dry it with a paper towel.
Spoon filling into hollow, and stand apple in the center of square of pastry.
Bring up 4 corners to top of apple and fasten well by pressing with tines of a fork.
Repeat with remaining apples, rerolling scraps of pastry to enclose fifth apple.
Place apples on a large baking sheet or jelly-roll pan.
Reduce heat to 400°F.
Bake apples in top third of oven for 15 minutes, and then reduce heat to 350°F.
Continue baking for 30 minutes longer, or until apples are tender when pierced with a fork and pastry is nicely browned.
Place pan on a wire rack, and allow apples to cool.